Fish Lasagne
This hearty Fish Lasagne has haddock, salmon, tiger prawns and mussels hidden in its layers. The fish, seafood, creamy cheese sauce and layers of pasta make this meal a truly decadent meal. Nom, Nom!
Ingredients
- 450g haddock, skin removed sliced
- 450g salmon, sliced
- 12 tiger prawns shelled
- 1k mussels, cleaned
- 100ml white wine
- 50g butter
- 50g plain flour
- 300ml milk
- 400ml double cream
- 12 lasagna sheets
- 200g grated cheddar cheese
Method
Pre-heat the oven 200c.
Heat a large pan, add the wine and mussels, cover with a lid and steam for 4 minutes. Remove the mussels from the shells, drain the stock through a sieve and keep to 1 side.
To make the white sauce melt the butter in a pan, whisk in the flour cook out for 2 minutes. Add the milk, cream and mussel juices and whisk and simmer until bubbling.
Place 1/3rd of all the fish into the bottom of a large oven proof dish, top with lasagne and repeat twice more. Finish by pouring sauce all over the top, add cheese and bake for 20 minutes.
Ingredients
- 450g haddock, skin removed sliced
- 450g salmon, sliced
- 12 tiger prawns shelled
- 1k mussels, cleaned
- 100ml white wine
- 50g butter
- 50g plain flour
- 300ml milk
- 400ml double cream
- 12 lasagna sheets
- 200g grated cheddar cheese
Method
Pre-heat the oven 200c.
Heat a large pan, add the wine and mussels, cover with a lid and steam for 4 minutes. Remove the mussels from the shells, drain the stock through a sieve and keep to 1 side.
To make the white sauce melt the butter in a pan, whisk in the flour cook out for 2 minutes. Add the milk, cream and mussel juices and whisk and simmer until bubbling.
Place 1/3rd of all the fish into the bottom of a large oven proof dish, top with lasagne and repeat twice more. Finish by pouring sauce all over the top, add cheese and bake for 20 minutes.
